Vegan Cauliflower 'Chorizo' Tacos

These Vegan Cauliflower 'Chorizo' Tacos have a kick of spice, crispy texture, and your favorite fresh toppings in a perfectly browned tortilla.

Course Main Course

Cuisine Mexican

Keyword gluten free, vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings Tacos

Calories 126kcal

Author Sara

Ingredients

1 Tbls Avocado Oil or olive oil
1.5 cup Cauliflower Rice
1 Russet Potato peeled and diced small
2 cloves Garlic minced
1/4 cup Yellow Onion diced
1.5 Tbls Chili Powder
1 tsp Cumin
1/2 tsp Coriander
1/2 tsp Garlic Powder
1/4 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Smoked Paprika
1/4 tsp Cayenne
8 Corn Tortillas small
2 Jalapeños sliced (topping)
1 Tomato sliced (topping)
2 Limes cut into wedges (topping)
2 Tbls Cilantro (topping)
2 Tbls Red Onion (topping)

Instructions

Heat the oil in a large skillet over medium high heat and add in the potatoes once the oil is hot. Let them get golden and crispy (about 5 -7minutes) and then reduce heat to medium and add in the onion and garlic (cook 1 minute)
Add in the cauliflower rice and all of the seasonings and cook until the cauliflower rice has released some steam and gets nice and fluffy (3-5 minutes). Remove from heat and set aside. Season with a little more salt if needed
Heat a cast iron skillet over medium heat and place the tortillas (1-3 at a time) in the dry pan, flipping the every 20 seconds or so, until slightly browned and warmed through
Serve the cauliflower and potato mixture in the warmed tortillas and top with desired toppings

Notes

**To get any extra liquid out of the cauliflower rice, you can put the uncooked rice in a mesh nut milk bag or cheesecloth and squeeze it out before cooking

**You could also used finely chopped cauliflower florets instead of cauliflower rice

Nutrition